Calabrian Style Pork Ribs

Costa di Maiale Calabrese ~ Calabrians preserve many of their vegetables in oil to be used throughout the year, and this recipe uses some of those vegetables preserved in oil in a tasty sauce for spare ribs. This recipe can be adapted to suit all tastes. We like our food a bit spicy, so we add in a hot, mixed vegatable antipasto mix, but you could simply use vegatables preserved in oil without the chiles. Slow roasting ribs in this manner creates meat so tender it falls off the bone.

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10 comments on “Calabrian Style Pork Ribs”

These ribs were absolutely spectacular!! I debated back and forth how to cook them….oven, grill, smoker or slow cooker. It’s Memorial Day weekend and very warm, but I decided to go ahead and cook them in the slow cooker.

I cooked them ‘for awhile’ and then turned them over and poured the sauce ingredients over. I had taken the tomatoes, artichokes, mushrooms, etc and gave them a few chops in the Cuisinart, just to save time. Anyway, I wanted to brown the ribs for a few minutes under the broiler, but I had a hard time picking them up….they were so tender they disintegrated when I touched them. The flavor was extraordinary and the ribs themselves, Oh My Goodness, they were so melt-in-your-mouth tender…

Thank you so much for the recipe!! I will come back to this one frequently!

I have come across this recipe for Calabrian Style Pork Ribs and being from a Calabrian background, I am looking forward to making the recipe this week. However, where would you suggest that I find mushrooms preserved in oil?